Persimmon Pie

With rare exception, persimmons are available only during the fall. You'll find them
in limited quantities in supermarkets, or maybe you're
lucky enough to have access to a persimmon tree. However you manage to get your hands on this
lovely orange, thin-skinned fruit, make this pie.

2 eggs, separated, at room temperature

3/4 cup light brown sugar, firmly packed

1 cup persimmon pulp

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon salt

1/2 cup condensed milk

1/2 cup whole milk

1 unbaked 9-inch pie shell

Preheat oven to 450°F.

Beat the egg yolks and combine in a mixing bowl with the sugar, persimmon pulp, cinnamon, nutmeg and salt.
Stir in the milks.